Amaretti Biscuits

Amaretti Biscuits or simply Amaretti, made from two basic affordable ingredients, almond and egg white.
They are made almost everywhere in Italy and that’s why you can find several variations: round or oval shape, soft or crunchy texture, made with almonds flour or with almonds paste. In any case, the fundamental ones remain: almonds and egg whites.

We made ours with minced almonds.

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About 20 Amaretti, Preparation 20 mins + 2 hrs resting, Cooking 20-25 mins

• 250 g peeled chopped almonds or almond flour
• 180 g caster sugar
• 3 egg whites
• grated rind of 1 lemon – optional
• Icing sugar, a sprinkling

 

Method

Tip: the use of almond flour is recommended if you want to obtain a smooth and homogeneous consistency. The chopped almonds, on the other hand, give a coarser and more rustic consistency.

 

Lightly toast the almonds in the oven or in a saucepan without adding fat, therefore without oil or butter, chop them in the blender, adding the sugar little by little until you obtain a thick paste and add the grated lemon zest. – optional but we added it, it works great. Ditto if you chose to use almond flour instead.

In a bowl, whisk the egg whites firmly.
Now incorporate the egg whites into the almond and sugar mixture, mixing gently from bottom to top.

Fill a piping bag with the mixture or use a spoon to form balls on the baking tray covered with baking paper. Sprinkle with icing sugar and leave to rest for a couple of hours before baking.

After this time, cook them to 180°C / 350 F / Gas 4 in a static oven for about 20-25 minutes until they start to brown and wrinkle slightly. Leave to cool to room temperature, then serve.

 

 

(7 votes, average: 4.86 out of 5)
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